Small Town Cookbook

26 Probiotic-Rich Recipes

CORI DEANS Founder Story

www.SmallTownCultures.com

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Small Town Cookbook

Kimchi Breakfast Bowl 04

Korean BBQ Burger 07

Jalapeño Paloma 11

Edamame Salad 12

Fruit Salad 115

Probiotic Popsicle 16

Stuffed Sweet Potatoes 18

Cheese & Dip Platter 21

Table of Content

Small Town Cookbook

Table of Content

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Lemon Blueberry Muffins

Gut Friendly Nachos

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39

Watermelon Salad

Kimchi Deviled Eggs

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41

Kimchi Pancakes

Lemon Snowballs

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43

Charcuterie Skewer

Cauliflower Salad

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46

Kimchi Fish Taco

Sauerkraut Smoothie

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Lemon Blueberry Cocktail

Pomegranate Cocktail

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Probiotic Pizza

Probiotic Hummus

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Potato Salad

Bento Box

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Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

Kimchi Breakfast Bowl

Small Town Cookbook

Kimchi Breakfast Bowl

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Ingredients Kale, Chopped

Onion, Chopped

2 Cups 1/2

Garlic, Minced

2 Cloves

Rolled Oats

1 Cup

Eggs

2

Avocado

1

Small Town Cultures Kimchi

1/2 Cup

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Small Town Cookbook

Kimchi Breakfast Bowl

Step 1

In a non-stick pan over medium heat. Add the onion and cook for 5-7 minutes, until translucent. Add the garlic and cook 30 seconds. Add the kale and cook another 5-7 minutes until the kale is wilted. Season with salt and pepper to taste.

Step 2

Cook the oats according to the package directions..

Step 3

Fry the eggs. Heat a pan over medium-low heat. Spray with cooking spray. Crack the eggs into the pan and season with salt and pepper. Allow to cook for several minutes, flipping if desired. Cook until desired yolk texture is reached.

Step 4

Slice the avocado. Assemble. Divide the ingredients among two bowls. Arrange the oats and kale in the base of each bowl.

Top with an egg, sliced avocado, and kimchi.

Pantry You will also need oil for cooking and salt and pepper to taste

Small Town Cookbook

Korean BBQ Burger

Korean BBQ Burger

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

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Small Town Cookbook

Korean BBQ Burger

Ingredients Korean BBQ Sauce Soy Sauce

1/2 Cup

Brown Sugar

1/4 Cup

Garlic, Minced

4 Cloves

Rice Wine Vinegar

1 Tbsp

Cornstarch

2 Tsp

Ground Ginger

1/4 Tsp

Burgers Ground Chuck

1 Lbs

Garlic, Minced

3 Cloves

Soy Sauce Small Town Cultures Turmeric Kimchi Small Town Cultures Red Onions

Burger Buns

2 Tbsp 2/3 Cup 1/2 Cup 4

Small Town Cookbook

Korean BBQ Burger

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Direction Step 1

To make the Korean BBQ sauce.

Add all the sauce ingredients to a small saucepan. Bring to a boil, then reduce heat and let cook until the sauce thickens, about a minute.

Step 2

In a medium bowl mix the ground beef, or plant-based beef with the garlic and soy sauce..

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Small Town Cookbook

Korean BBQ Burger

Let's Say Cheese "Fermented things taste great with other fermented things. So go ahead and add that piece of cheese to your burger.."

Step 3

Step 4

Form the beef into four patties. Grill the burgers to desired doneness. Let rest for several minutes.

To assemble the burgers place the pickled onions on the bottom bun, add the burger patty, top the burger with the Korean BBQ sauce, add the kimchi, then finish with the top bun.

Tips We love making this recipe with a meat alternative like Beyond Plant-Based Ground

Small Town Cookbook

Jalapeno Paloma

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Jalapeno Paloma - Add the lime juice, jalapeno slices, and jalapeno juice to a glass. Muddle until the jalapenos are slightly broken down.

- Add tequila, grapefruit juice, simple syrup and ice. Stir well. Taste and sweeten with additional simple syrup if desired.

- Top with sparkling water and garnish with grapefruit wedge.

Juice of 1 lime 3-4 Slice Small Town Cultures Jalapenos 1 Tablespoon Jalapeno Juice, to taste 2 Ounces Tequila or Club Soda 1 Ounce Grapefruit Juice 1/4 Ounce Simple Syrup, to taste ⅓ Cup Ice 3 Ounces Club Soda

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Small Town Cookbook

Edamame Salad

Edamame Salad

Serves: 8 Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

INGREDIENTS Frozen Edamame

24 oz

Radishes, Sliced

2 cups

Small Town 2 Jars, cut in 3rds Cultures Carrots Basil, Chiffonade-cut 1/4 oz

Virgin Olive Oil

3 tbsp

Mustard

3 tbsp

Honey

2 tbsp

Salt/Pepper

1 tsp/ 1/4 tsp

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Small Town Cookbook

Edamame Salad

DIRECTIONS

01

02

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Cook the edamame in the microwave or on the stove according to the package instructions. Let cool..

Meanwhile, whisk the oil, mustard, honey, salt and pepper in a small bowl.

When the edamame is cool, toss all the ingredients in a large bowl until evenly coated with the dressing.

Small Town Cookbook

Fruit Salad

FRUIT SALAD

1/4 cup each:

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SERVES:4 PREP TIME: 15 MINUTES COOK TIME: 0 MINUTES TOTAL TIME: 15 MINUTES

blueberries,watermelon, grapes,kiwi, pineapple

MIX WITH 2 TBSP EACH:

MAPLE SYRUP & SMALL TOWN CULTURES LEMON

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Small Town Cookbook

Probiotic Popsicle

PROBIOTIC POP!

Small Town Cookbook

Probiotic Popsicle

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Concept 1. Pick a delicious fruit juice base. We love lemon-aid or store-bought smoothies 2. Choose probiotic-rich ferments such as Lemon Zest, or Sliced Jalapeños 3. Pour some juice into the popsicle mold, add raw ferments, and top with more fruit juice or yogurt (try 2 different varieties for added fun).

4. Freeze & Enjoy. Share with friends and family

*Dixie cups and ice cube trays also work as molds, no need to buy new equipment.

IMMUNITY POWERHOUSE

SERVES: 4 PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES TOTAL TIME: 55 MINUTES

Small Town Cookbook

Stuffed Sweet Potatoes

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Ingredients 4 Medium Sweet Potatoes 1 Can Chickpeas, drained and rinsed 1 Tablespoon Cumin 1 Tablespoon Garlic Powder 1 1/2 Teaspoons Salt, divided ⅔ Cup Small Town Cultures Sauerkraut ¼ Cup Small Town Cultures Red Onions ¼ Cup Yogurt 3 Tablespoons Tahini

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Directions Preheat the oven to 400°F. Poke holes in the sweet potatoes with a fork and bake until soft (around 40 minutes, depending on the exact size of the sweet potato).

Meanwhile mix the chickpeas, cumin, garlic powder, and 1 teaspoon salt. Spread the chickpeas on a baking sheet and place in the oven with the sweet potatoes. Cook for 30-35 minutes, until crispy. Watch carefully at the end, so they don't burn

In a small bowl mix the yogurt, tahini, and remaining ½ teaspoon salt.

Assemble the sweet potatoes.

Slice each potato in half and then fill with the chickpeas, sauerkraut, and pickled red onions. Drizzle with yogurt sauce. Enjoy!

Stuffed Sweet Potatoes

Small Town Cookbook

Cheese and Dip Platter

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Cheese and Dip Platter

Kimchi Dip

½ Cup Finely Chopped Small Town Cultures Kimchi ½ cup cream cheese, room temperature ½ cup sour cream 2 teaspoons soy sauce

Red Onion Dip

1 Cup Sour Cream ½ Cup Finely Chopped Small Town Cultures Fermented Red Onion 2 Tablespoons Minced Parsley ½ Teaspoon Salt

Small Town Cookbook

SERVES: 12 PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES COOLING TIME: 15 MINUTES TOTAL TIME: 55 MINUTES

Lemon Blueberry Muffins

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Lemon Blueberry Muffins

Fermented Lemon Zest

Egg

INGREDIENTS 8 TABLESPOONS (1 STICK) UNSALTED BUTTER, MELTED 1 CUP GRANULATED SUGAR 2 LARGE EGGS, ROOM TEMPERATURE 6 TABLESPOONS GREEK YOGURT ¼ CUP MILK 5 TABLESPOONS SMALL TOWN CULTURES FERMENTED LEMON ZEST 1 TEASPOON VANILLA EXTRACT 2 CUPS ALL-PURPOSE FLOUR 2 TEASPOONS BAKING POWDER 3/4 TEASPOON SALT 2 CUPS FRESH BLUEBERRIES 2 TABLESPOONS ALLPURPOSE FLOUR 1/4 CUP GRANULATED SUGAR, FOR TOPPING

Blue Berries

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BREAKFAST

Small Town Cookbook

Lemon Blueberry Muffins

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Direction 1. Preheat the oven to 425°F. Spray a muffin tin with cooking spray.

2. Place the butter in a small bowl and melt completely in the microwave.

3. In a large bowl beat the butter and sugar.

4. Add the eggs one at a time, and beat between each addition.

5. Add the greek yogurt, milk, fermented lemon zest, and vanilla. Beat until smooth.

6. In a separate bowl, sift together the flour, baking powder, and salt.

7. Stir the dry ingredients into the wet until just combined.

8. Toss the blueberries with the remaining 2 tablespoons of all-purpose flour.

9. Fold the blueberries into the batter until it is thoroughly combined.

10. Scoop the batter into the prepared muffin tin - the cups will be very full.

11. Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 15-20 minutes, until muffins are golden brown and spring back to the touch.

Remove from the oven and allow to cool for at least 15 minutes before eating!

Tips

Double the recipe, and freeze the 1/2 batter to be baked later

Food

WILL BOOST YOUR MOOD.

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Watermelon

RED ONION & ARUGULA SALAD Salad Arugula Watermelon

6 cups 1 1/2 cups

Feta

1/2 cups

Small Town Cultures Red Onion

1/2 cups

Dressing Virgin Olive Oil

2 tbsp

White Wine Vinegar

1 tbsp

Maple Syrup

1 tbsp

Salt

1/2 tsp

Pepper

1/4 tsp

Mix Dressing, Assemble Salad

" NEVER STOP CREATING. "

SERVES: 2 (8 PANCAKES TOTAL) PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES

Small Town Cookbook

Kimchi Pancakes

Direction 2

1

MAKE THE SAUCE

MAKE THE PANCAKE BATTER

Heat the sauce ingredients in a small

Whisk the egg, soy sauce, and water in a medium bowl. Add the flour and whisk until a batter forms. Stir in the kimchi and half of the scallions.

saucepan until the sugar is dissolved. Set aside.

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3

PRE-HEAT PAN TO LOW/MED WITH OIL

SAUCE AND TOP

Scoop ¼ cup of batter onto the pan and allow to cook for 2-3 minutes per side

Serve the pancakes with the sauce and remaining scallions.

Tips You won’t see bubbles like regular pancakes - allow to cook until the bottom of the pancake is golden brown and you can easily slide a spatula underneath

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Charcuterie Sticks

Inspired by @noellesnotebook

Thread Small Town Cultures Baby Carrots and Dilly Beans on a skewer with fresh mozzarella, olives, basil, and salami

Small Town Cookbook

| serving 4-5 |

Kimchi Fish Tacos

Kimchi Fish Tacos

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Serves: 4-6 people Prep Time: 25 minutes Cook Time: 10 minutes Resting Time: 5 minutes Total Time: 40 minutes

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Kimchi Fish Tacos

INGREDIENTS Frozen Edamame

24 oz

Radishes, Sliced

2 cups

Small Town 2 Jars, cut in 3rds Cultures Carrots Basil, Chiffonade-cut 1/4 oz

Virgin Olive Oil

3 tbsp

Mustard

3 tbsp

Honey

2 tbsp

Salt/Pepper

1 tsp/ 1/4 tsp

Small Town Cookbook

Kimchi Fish Tacos

01

02

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In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder Add cod, tossing until evenly coated. Let marinate for 15 minutes.

03

In a large nonstick skillet over medium-high heat, heat the olive oil. Add the fish to the pan, season with salt and pepper

04

Cook until opaque and cooked through (145°F), 3 to 5 minutes per side. Let rest 5 mins.

05

Flake fish with fork. Assemble the tacos, top with kimchi, red onions, avocado, and cilantro.

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LEMON BLUEBERRY

Cocktail Recipe 1. Muddle blueberries, lemon, and mint. If desired, strain the mixture - this will make for a smoother cocktail, but will lose a lot of the flavor.

2. Top with limoncello & prosecco. Garnish with lemon peel.

Ingredients 1 ½ Cups Blueberries ¼ Cup Small Town Cultures' Fermented Lemon 24 Fresh Mint Leaves 750ml Bottle Prosecco, chilled 1 cup Limoncello, chilled Lemon Peel, for garnish

Small Town Cookbook

EASY PIZZY

Probiotic Pizza

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Probiotic Pizza

Concept 1. Choose your favorite store-bought pizza dough 2. Top with seasonal toppings, fresh herbs, and local cheese, and bake until nearly done 3. Add Small Town Cultures' probiotic-rich ferments such as their Red Onions, Sliced Jalapenos, or Fermented Lemon 4. Bake for another 2-3 minutes. Share with friends and family

*We love dollops of fresh ricotta mixed with Fermented Lemon and garden herbs on our summer pizzas. Try this concept on your outdoor grill for added flavor."

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Serves: 6 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 25 minutes

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Potato Salad

Ingredients 3lb. Yukon Gold potatoes, sliced into large chunks 1 Cup Mayonnaise 2 Tablespoons Dijon Mustard 1 Jar Small Town Cultures Baby Carrots 1 Jar Small Town Cultures Red Onions 1 Teaspoon Dill 1 Teaspoon Paprika Salt & Pepper to taste

Recipe 1. Boil potatoes until just tender (easily pierced with a fork, but not falling apart).

2. Drain and let cool. To speed up the cooling, soak the potatoes in ice water.

3. Transfer the potatoes to a large bowl and toss with the remaining ingredients. Serve cold. Enjoy!

Small Town Cookbook

Gut Friendly Nachos

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Serves: 4 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes

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Gut Friendly Nachos

Ingredients Tortilla Chips

6 cups

Ground Beef, Cooked

1 lbs

Cheddar Cheese, Shredded

1 cup

Small Town Cultures Onions Small Town Cultures Jalapenos Cherry Tomatoes, Halved

Avocado

1/3 cup 1/4 cup 1 pint Sliced

Small Town Cookbook

Kimchi Deviled Eggs

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Instructions 1. Preheat the oven to 350°F. 2. Place the chips on a large baking sheet, top with the beef and cheese.

3. Bake for 5-10 minutes, until the cheese is melted.

4. Remove from the oven and top with the red onions, jalapenos, tomatoes, and avocados.

Enjoy!

KIMCHI

Deviled Eggs

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Kimchi Deviled Eggs

CROWD PLEASER -PARTY FAVORITES

Serves: 6 Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes

Ingredients 6 Hard Boiled Eggs 3 Tablespoons Mayonnaise 1/4 Cup Finely Chopped Small Town Cultures Kimchi 1 Tablespoon Rice Wine Vinegar 1 Green Onion, finely chopped ½ Teaspoon Salt Black Sesame Seeds, optional, for garnish

Instructions 1. Cut each hard-boiled egg in half lengthwise, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.

2. Add the mayo, kimchi, vinegar, sesame oil and green onion to the egg yolks. Use a fork to mash the egg yolks and mix.

3. Transfer the yolk mixture to a small zip top bag, cut one of the corners and pipe the yolk mixture into the well of each egg white. Alternatively, use a spoon to divide the yolk mixture among the whites.

4. Optionally, sprinkle with black sesame seeds.

Small Town Cookbook

LEMON SNOWBALL COOKIES SERVES: 48 COOKIES PREP TIME: 20 MINUTES COOK TIME: 15 MINUTES COOLING TIME: 5 MINUTES TOTAL TIME: 40 MINUTES

Lemon Snowball Cookies

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Lemon Snowball Cookies

INGREDIENTS 1 CUP (2 STICKS) UNSALTED BUTTER, SOFTENED 1 1/2 CUPS POWDERED SUGAR, DIVIDED 3 TABLESPOONS SMALL TOWN CULTURES FERMENTED LEMON 2 1/4 CUPS ALL PURPOSE FLOUR 1/4 TEASPOON SALT 3-4 DROPS OF YELLOW FOOD COLORING, OPTIONAL

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BREAKFAST

Small Town Cookbook

Lemon Snowball Cookies

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Direction 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Using an electric or stand mixer, cream the butter and ½ cup of the powdered sugar for 1-2 minutes, until well combined.

3. Add the lemon and mix until fully combined.

4. Mix in the flour and salt, stopping to scrape down the sides of the bowl if necessary.

5. If using food coloring, stir in a few drops until just combined.

6. Using a 1-tablespoon cookie scoop (or measuring tablespoon) scoop the cookie dough, roll into balls, and place on the prepared baking sheets, they can be fairly close together - the cookies won’t spread much while baking.

7. Bake for 15-16 minutes or until the cookies are set.

8. Allow cookies to cool slightly for about 5-10 minutes, then roll each cookie in the remaining cup of powdered sugar while they're still warm.

9. Allow to cool completely, then, if desired, roll all the cookies in the powdered sugar again.

Tips

Double the recipe, and freeze the 1/2 batter to be baked later

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Cauliflower Salad

Serves: 6-8 Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes

Small Town Cookbook

Cauliflower Salad

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Ingredients Caul i fl ower Sal ad Cauliflower

2 heads

Olive Oil

2 tbsp

Salt & Peper

to taste

Small Town Cultures Fermented Red Onions

1 jar, drained

Pepitas

1/2 cup

Greens (Parsley, Arugula)

2+ cups

Tahi ni Dressi ng Tahini

1/3 cup

Water

1/4 cup

Lemon Juice

2 tbsp

Cayenne Pepper

1/4 tsp

Salt

1/4 tsp

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Roasted Cauliflower Salad

01

Preheat the oven to 450°F

02 Toss the cauliflower with olive oil, salt,

& pepper. Transfer to a baking sheet and bake for 20-25 minutes, until soft and lightly browned

03

Meanwhile, make the tahini dressing. In a small bowl whisk together the tahini, water, lemon juice, cayenne pepper, and salt

04

When the cauliflower is cooked, remove from the oven and let cool slightly

05

Transfer the cauliflower to a large bowl and mix with the red onions, pepitas, parsley, and tahini dressing. Serve on a bed of arugula or other greens

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Sauerkraut smoothie

Kid Friendly SAUERKRAUT SMOOTHIE

Ingredients Small Town Cultures Sauerkraut

1/4 cup

Strawberries

1 cup

Watermelon

1 cup

Maple Syrup

2-3 tbsp

Milk of Choice

2-4 tbsps

Tips Try using frozen strawberries and watermelon Substitute yogurt for milk and/or honey for maple syrup

Blend on high for 20-30 seconds, until smooth

Small Town Cookbook

Pomegranate Cocktail

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Pomegranate Cocktail

Ingredients Rosemary Pomegranate Cocktai l Vodka

1 shot

Pomegranate Juice

3 tbsp

Lemon Rosemary Simple Syrup

1+ tbsp

Ice

1/4 cup

Club Soda Sugar & Garnishes

6-8oz as desire

Lemon Rosemary Si mpl e Syrup Sugar

1/2 cup

Water

1/2 cup

Rosemary Leaves

3 tbsp

Small Town Cultures Fermented Lemon Zest

3 tbsp

Small Town Cookbook

Pomegranate Cocktail

Ingredients 2

1

RIM THE GLASS

MAKE THE SYRUP Make the simple syrup. In a small saucepan, heat the water, sugar, rosemary, and lemon zest over medium heat, until the

Use a lemon wedge to rim the glass.

Place the table sugar in a shallow dish and dip the rim of the glass in the sugar

sugar is dissolved. Let simmer for 5 minutes.

Then strain

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3

MIX THE COCKTAIL

GARNISH & ENJOY

Add the vodka, pomegranate juice, and simple syrup to the glass

Add ice and then top with sparkling water. Garnish with pomegranate arils, fresh rosemary, and a lemon wedge

Tips Substitute soda water or alcohol free vodka for a fun, probiotic rich mocktail

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Small Town Cookbook

Hummus

HUMMUS -YES, PLEASE

Serves: 2 Ingredients 1 15-Ounce Can Chickpeas, aquafaba reserved 3 Tbsp Tahini 2 Tbsp Small Town Cultures Fermented Lemon Zest ¼ Chopped Yellow Onion 3 Cloves Garlic, minced 2 Tsp Cumin ½ Tsp Salt ⅛ Tsp Cayenne

Instructions 1. Add all the hummus ingredients except the reserved aquafaba to a food processor and blend until smooth, adding ¼-½ cup of aquafaba to achieve desired consistency.

Small Town Cookbook

Bento Box

Meat & Cheese

Meat Cheese Cherry Tomatoes Small Town Cultures Fermented Baby Carrots & Dilly Beans

Hummus and Fruit

Small Town Cultures Fermented Baby Carrots & Dilly Bean Homemade Probiotic Hummus Lemon Zest Fruit Salad

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My Story About 10 years ago I began incorporating clean eating with a focus on fermented foods into my diet after a debilitating diagnosis with an autoimmune gut disease.

As a self-described picky-eater, it was at this time that I realized that what was available in stores didn't appeal to me. I began experimenting with all things fermented and created new easy to eat, easy to love flavor combinations.

Small Town Cultures was born out of this experience. I innovated First to Market solutions, such as fermented Sliced Jalapeños and Sliced Red Onions, which are not only probiotic rich, but also extremely simple to use; thus lowering the high "barrier to try" often seen with fermented foods.

-Cori Deans

THANK YOU Recipes: Elizabeth Varga Concepts: The Good Bite Kitchen Photos: Elizabeth Varga & Ben Stechschulte Art: Naomi Peduzzi.

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@SMALLTOWNCULTURES WW.SMALLTOWNCULTURES.COM

FIND SMALL TOWN RAW FERMENTED PROBIOTIC

You can find our products at Whole Foods Market, The Fresh Market, Healthy Living, Greens Natural Foods, Kimberton Whole Foods, and Streets Market